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Charcuterie

This issue of Cravings is devoted to the joys of salumi and charcuterie, those dried, cured, steamed, spiced and shaped happiness delivery systems. Today’s innovative chefs and artisans are putting new twists on Old World traditions, revealing the rich potential of local heritage meats.

Every week, Lincoln Ristorante chef Jonathan Benno receives a whole pig from his supplier, Vermont Quality Meats. He prefers heritage Durocs for their “great meat-to-fat ratio and exceptional flavor.” Broken down, the animal provides everything from loin chops to testa, and brings a robust Italian earthiness to the menu. We were... full article

With its industrial, rough-around the edges décor, deep list of rare Italian brews and an all-embracing nose-to-tail ethic, Alla Spina is the Marc Vetri family of restaurant’s tattooed little brother. Amid a gem-studded menu that includes crab and horseradish deviled eggs and pigtails agrodolce, it is the beer and Chef Pat Szoke’s... full article

In summer the doors of this gleaming shop are thrown open to the street and friends gather for a glass of wine and a platter of oysters from the raw bar. Others gaze, wide-eyed, at the assortment of charcuterie, daily sandwich and salad specials and eye-popping pastries, trying to decide on what to get for a quick dinner or a... full article